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1
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
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2
Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes.
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3
Transfer to a medium bowl and set aside.
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4
Reduce the heat to medium and add the butter.
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5
When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes.
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6
Add the beef, season with salt and pepper, and break the meat into smaller pieces with a wooden spoon.
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7
Cook, stirring occasionally, until its just cooked through and no longer pink, about 6 to 8 minutes.
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8
Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavor has cooked off the flour, about 1 to 2 minutes.
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9
Add the wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated, about 1 to 2 minutes.
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10
Add the broth, measured salt, and measured pepper and stir to combine.
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11
Increase the heat to medium high and bring to a simmer.
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12
Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine.
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13
Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.
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14
Remove from the heat and stir in the sour cream.
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15
Taste and season with salt and pepper as needed.
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16
Sprinkle with the parsley and serve.
